serves / makes 2
10 prep time
10 mins cooking time
Description
A lovely light dish perfect for a summer’s evening.
Enjoy!
Fx
Ingredients
- 200g gluten free spaghetti
- 1 onion, finely diced
- 2 garlic cloves, minced
- 200g cherry tomatoes, diced
- 150ml dairy free cream
- 250g prawns, peeled and deveined
- 1 teaspoon lemon juice
- 1/4 teaspoon chilli flakes
- large handful of fresh basil
- salt and pepper for seasoning
Method
- Cook the spaghetti per the instructions on the packet
- Heat a drizzle of olive oil in a shallow pan and saute the onion and garlic for 3-5 minutes
- Add the tomatoes, chilli, lemon juice and cook for a couple of minutes
- Pour in the cream and season with salt and pepper
- Bring to the boil, reduce to a low heat and simmer for 5 minutes
- Stir in the prawns and cook for 4 minutes
- Stir in the cooked spaghetti and basil
- Serve immediately